The MEZZE MANICHE MEDITERRANEAN-STYLE are a first course that tells the story of the South, with intense aromas and harmonious contrasts. Golden, tender eggplant becomes the enveloping base of the dish, embracing the seared fresh tuna, tender and flavorful, the elegant protagonist of this preparation.
Raisins provide a sweet, delicate note, while toasted pine nuts add crunch and a warm aroma that evokes the most authentic seaside cuisine. The short pasta shape perfectly collects the sauce, creating an ideal balance of textures and flavors.
The result is a rich but balanced dish where land and sea meet in a sunny, refined recipe, perfect for a summer lunch or a convivial dinner. A first course that wins over with simplicity, character, and a deeply Mediterranean spirit
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 13 oz Mezze maniche rigate pasta
- 14 oz Tuna
- 1 round eggplant
- 5 tbsp Pine nuts
- to taste Raisins
- to taste Extra virgin olive oil
- to taste Salt
- Lemon zest
- 5 leaves Basil
Preparation
To prepare the MEZZE MANICHE MEDITERRANEAN-STYLE, wash and trim the eggplant, then cut it into slices about 3/8 inch thick, then into strips and finally into cubes.
In a large skillet add plenty of oil and, once hot, add the eggplant cubes and cook for 5 minutes until golden. Drain them on paper towels and season with salt.
Soak the raisins in water for 10 minutes.
In a saucepan add a drizzle of oil and cook the tuna for 1 minute. Add the eggplant and let it absorb the flavors. Also add the well-drained raisins, season with salt and let cook for 5 minutes.
In a separate small pan toast the pine nuts for 2 minutes, stirring often to prevent burning. Remove them from the pan and set aside.
Bring plenty of water to a boil, salt it and cook the pasta until al dente. Drain it into the pan with the sauce, add a ladle of cooking water and let it meld with the sauce.
With the heat off, add the basil, toasted pine nuts and lemon zest.
Plate and enjoy the mezze maniche Mediterranean-style while hot.
